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One thing that I often miss when I make a roast turkey breast for Thanksgiving instead of a full bird is the stuffing (aka dressing). Luckily you can make a stuffing without actually stuffing it into a turkey as you can easily bake it in a baking dish. When I was planning this years Thanksgiving meal I could not stop thinking about a stuffing so I decided to do one.

The base of stuffing is normally cubed dried bread along with onions, celery and herbs and from there you can add pretty much anything that you want. I was going with a kind of Italian theme for my Thanksgiving dinner this year and so the first thing that I added to my stuffing was some Italian sausage. From there I added sauteed mushrooms and some roasted chestnuts for a touch of sweetness. For me the most distinctive thing about stuffing it the aroma and flavours of the herbs and in particular it is the sage that stands out so I was sure to add a lot of sage along with a bit of thyme. This stuffing is just packed with flavour and it sure did disappear from the table really quickly!

Italian Sausage, Mushroom and Chestnut Stuffing

A tasty stuffing or dressing with Italian sausage, mushrooms and chestnuts that would make a perfect addition to any holiday dinner table.

This is truly beautiful to look at and, I'm guessing, even more so to eat. I like the sweet + savory approach with the chestnuts and sausage added, and I agree about sage--it's the distinctive key to good stuffing for a traditionalist like me! I think I'll use fried sage for mine this year . . .

YUMMMMMMMM!!! I cheat a bit. I get stove top herb stuffing (I like the herb packet and the seasoned bread) and then add sauteed onions, mushrooms, apple pieces for sweetness and extra sage. I love stuffing.

I've grown up hearing from my grandmothers that the basic distinction is that *stuffing* is made inside the bird, or, wrapped in cheesecloth and tucked under the wing of the bird whilst roasting, and that if you elect to bake it outside of the bird in a separate dish, it's *dressing.*

Either way, your version looks and sounds delicious. Save some in a loaf pan or container and chill it. When it gets cold and firm enough to "slice" into thin layers, build yourself a left over sandwich of turkey, stuffing, cranberry and avocado sandwich on very hearty bread.

that does look yummy though i would go for a vegetartian version. i have never had chestnut stuffing and would like to give it a try. when do you add the chestnuts? i see them on the ingredient list but don't see them mixed in. i'm assuming w/ the stuffing but wasn't sure they were included w/ the mushrooms.

Help! No where is carrying chestnuts and I don't have time to keep looking. Do u think I can substitute dried cranberries for chestnuts, or should I just do mushrooms and sausage?? This is my 1st thanksgiving dinner cooking.

Anonymous: 1 cup after peeling the chestnuts. This should work making it the day before. I would place it int he oven ofter pulling out the turkey and give it 15-25 minutes at 350, covered to reheat. Enjoy!

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I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.